If you are curious about Italian food history and want to get into the nuts and bolts of it, come on in! Pull up a chair!

Welcome to the Food Historian’s laboratory where we cook up Italian food through the ages.

This is history for the eating, what I call “historiphagy.” Here we experience history with our senses; we put our hands in the pasta, smell the heady spices of the Middle Ages, listen to the crackle of ravioli cheese balls as they fry, and watch as the past come together on a plate. Finally, we engage with history through taste, quite literally embodying it. A complete journey of the senses.

However, the site is not just about dusting off the past and making it hum. After thirty years as an immigrant in Italy with wide range of experience and interest in the foodways of other countries, I bring that all together in a genre I call “code-switching cuisine” under the title Tiberia. This is where I leave my own mark on the evolution of Italian cuisine, through original creations that nod to Italian traditions and coax them into other directions.

You can browse the other pages to learn more about me, keep up with my events, send me your feedback, or even get involved in a practical way through courses, workshops, and catered meals that will put history (or history-in-the-making) on your plate. This August, I will celebrate the second year of the website and have been delighted by the interest. As happened to many people, Covid-19 threw me off track for a while, but I am back in the kitchen again and many more posts are in the works.

To search for recipes, just put a key word into the search function at the bottom of the page.